This vegan peppermint hot chocolate is creamy and delicious with a smooth chocolate peppermint flavor. The best part is that it is dairy-free! Made with your favorite plant milk and coconut milk. Make it in the Instant Pot for an easy, tasty, minty, hot chocolate drink you can surprise your loved ones with. Top with crushed peppermint candies, mini marshmallow, or chocolate chips for a festive holiday drink.
14ouncescoconut milkuse the coconut cream from the top of the can only
3cupsoat milkextra creamy
¼cup cocoa powder
Do not stir or mix the can of coconut milk. Remove the top creamy portion to use. Discard the rest.
Add the coconut cream and oat milk to the inner liner of an Instant Pot.
Mix together the cocoa powder and sugar. Sift into the milk/cream mixture, making sure all of the little balls of cocoa powder have been broken up. Add the pinch of salt.
Close the Instant Pot lid and set the vent to closed or sealed.
Set the Instant Pot to 2 minutes at high pressure. It will take about 10 minutes to come to pressure.
After the pressure cooker has come to pressure and counted down, allow for a 5 minute natural relase.
Turn of the Intstant pot and continue carefully doing a quick release until the pressure cooker has fully released it's pressure and the pin has dropped.
Carefully open and stir in the vanilla and peppermint.
You may need to whisk a bit to remove any lumps of cocoa. If you have properly sifted and stirred the dry ingredients, you should not have to whisk much.
Ladle into cups or mugs. Top with optional marshmallows, chocolate chips or shaved chocolate, coconut whipped cream, and peppermint candies.
Extra creamy oat milk is my plant-milk of choice. You can you any unsweetened plant milk you'd like. Use the top creamy part from the can of coconut milk. Do not stir or mix before removing the coconut cream. You will remove 1 to 1 and 1/2 cups of coconut cream to use. Discard the clear coconut water. The time to come to pressure is included in the prep time.